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OHIO CLASSICS: FAVORITE VENISON RECIPES FROM THE BUCKEYE STATE
Venison-A-Roni
Matt & Kate Stumpf - Perrysberg, Ohio
Course:Main Entrée
Servings:3-4
Ingredients & Instructions:
White-tailed deer tenderloin
Water
2 tablespoons vegetable oil
1 box beef Rice-A-Roni
Salt and pepper
Remove tenderloin from a freshly killed deer. Rinse with fresh water and slice into quarter-size pieces about ½ inch thick. Heat oil in skillet over a hot flame. Add venison and brown for about 1 minute on each side. Add rice-a-roni and prepare according to package directions. Salt and pepper to taste. This is good with a vegetable like green beans or corn.
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